Emmer is earthy, substantial, and especially useful when the grain itself should be noticed—from pasta and pastry to muffins and cooked-berry bowls.
Yield4 servings
GrainFresh-milled Emmer
Fresh-milled note: Hold back a small portion of liquid until the flour has rested. Grain, mill setting, and flour temperature all change absorption.
Ingredients
- 300 g fresh-milled emmer flour
- 3 large eggs, about 150 g
- 10 g olive oil
- 2–4 tablespoons water as needed
- 3 g salt
Method
- Combine flour, eggs, oil, and salt.
- Knead 7–9 minutes, adding water sparingly until firm and pliable.
- Wrap and rest 60 minutes.
- Roll in four portions to a medium-thin sheet.
- Cut into ¾-inch ribbons and dust lightly.
- Boil 3–5 minutes and sauce immediately.
Grain-specific notes
Emmer pasta is pleasantly rustic; do not roll it paper-thin.
Freeze nests on a tray before bagging for longer storage.
Emmer: One Grain, Five Ways
Recommended tools
OXO Digital Food Scale
Accurate gram weights matter with fresh-milled flour.
View on Amazon ↗Affiliate link · commission may be earnedFine-Mesh Flour Sifter
Optional for removing a measured portion of coarse bran.
View on Amazon ↗Affiliate link · commission may be earnedSee the complete baking tools guide →
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Learn the grain
Read the Emmer grain hub and its grain guide. For bread dough, keep the hydration chart, dense-bread guide, and sticky-dough guide nearby.